不同发芽程度芽麦储藏稳定性研究  

Study on Storage Stability of Germinated Wheat at Various Sprouting Extent

作　　者：胡元森[1] 李翠香[1] 段永康[1] 杨晓璐[1] 

机构地区：[1]河南工业大学生物工程学院,郑州450001

出　　处：《中国粮油学报》2012年第4期79-83,91,共6页Journal of the Chinese Cereals and Oils Association

基　　金：河南省教育厅自然科学基金(2010B180008)

摘　　要：研究了不同含水量萌动芽麦和露芽芽麦在25℃和30℃储藏过程中的微生物活性,脂肪酸值及呼吸作用,以此判定芽麦的储藏稳定性。结果表明,12%及13.2%的低水分芽麦的生物学活性(包括微生物活性及呼吸作用)和脂肪酸值与正常麦变化趋势相似,两者间差异较小,储藏稳定性都较高。当含水量为14.5%和15.5%时,芽麦与正常麦微生物活性值和脂肪酸值都逐渐升高,但芽麦较同水分正常麦的增量显著,霉变时间缩短。含水量14.5%萌动芽麦较正常麦呼吸作用强。与萌动芽麦相比,露芽芽麦的脂肪酸值和呼吸作用表现出基础值高,储藏时上升速度较快的特点,其储藏稳定性较差。The budding wheat and sprouting wheat with various moisture contents were stored at both 25 ℃ and 30 ℃,the microbial activity,fatty acid value as well as respiration of which were determined to assess the storage stability of the cereal grain.Results indicated that there was a similar change trend between the germinated and normal wheat at low moisture content of 12% and 13.2% in fatty acid value and bioactivity including microbial activity and respiration,and little difference was observed in both wheat cereal grains,which suggested a good stability under such storage condition.When moisture content increased to 14.5% and 15.5%,microbial activity and fatty acid value of germinated wheat increased gradually,respiration strengthened,more increment was found in germinated wheat than normal wheat and the mold spoilage was shorten.Compared with the budding wheat,the initial fatty acid value and respiration of sprouting wheat were higher and rose quicker during storage,which indicated that the storage stability was weaker.

关 键 词：芽麦 微生物活性 脂肪酸值 呼吸作用 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]